Evodry in action

The best way to tell the story of our products is through the experiences of the people who use them every day.
That is why we spoke with Giacomo Piantanida, chef at Fondazione La Provvidenza ETS in Busto Arsizio, northern Italy. He explained how switching from a traditional bain-marie trolley to Evodry has improved workflow organisation, temperature holding and service quality.

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Comparing Evodry with the bain-marie system
How much time do you save preparing the trolley before service, including switching it on and bringing it up to temperature?
The time savings are significant. Food is loaded directly into Evodry and reaches serving temperature in around 20 minutes, substantially reducing preparation time compared with our previous system.

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Does the kitchen team find Evodry easier to use? Which aspects have made their work simpler?
Yes. The main advantage is that we no longer need the previous oven-heating step. Before, we had to load the oven, wait for the heating cycle, unload the food and transfer it to numerous trolleys. This effectively required one person dedicated to the task. With Evodry, food is placed directly in the trolley and kept at the correct temperature, simplifying the entire process. Loading food trays into Evodry is also more practical and straightforward.

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Do healthcare and care staff find meal distribution easier with Evodry? Why?
Yes. During service, everything is within easy reach and at the right height, from the first course to the second. Once the first course is finished, it is simply replaced with the second, so hot food is always available.
Cold food also stays at the right temperature. For example, individually packaged cheeses that are not consumed can be kept in Evodry’s refrigerated compartment, maintaining the cold chain so they can be stored for later use. Previously, they would warm up on the wards and had to be discarded. This helps reduce food waste while offering residents greater variety and choice. Another highly appreciated benefit is temperature holding: all dishes are finally served properly hot, while cold food is also kept at the correct temperature.
Have you noticed an improvement in temperature holding and the quality of the dishes served?
Absolutely, and the difference is clear.
The improvement is particularly noticeable with meat. Previously, it was reheated and then gradually lost heat during service, negatively affecting its perceived quality.
With Evodry, this problem has been eliminated. Pasta is also served much hotter, improving the overall quality of the meal.

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Have residents noticed the difference?
Absolutely. Anyone asking for a second helping can now enjoy a dish that is just as hot as the first serving. Previously, the food would lose almost all its heat, so second helpings were served practically cold.
Have cleaning the trolley and end-of-service tasks become easier?
Yes. Cleaning is much more practical because we work on a flat surface, without the risk of spilling food into the wells, as could happen with the bain-marie.
The stainless steel is also good quality and easy to clean, making end-of-service operations simpler.

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Evaluating Evodry
Overall, how satisfied are you with Evodry?
We are very satisfied. Evodry has significantly improved the quality of our service.
Because we have many trolleys, everyone has experienced the benefits. Nursing staff have also expressed their appreciation, so satisfaction extends beyond the kitchen team to those working on the wards.

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Having used Evodry, would you purchase it again? Why?
Absolutely. Evodry has proved to be an excellent investment. It has improved workflow organisation, service quality and staff satisfaction, delivering tangible benefits both in the kitchen and on the wards.
 

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Thank you to Chef Giacomo and the whole team at Fondazione La Provvidenza ETS (Busto Arsizio) for sharing their experience with us.